Sous Vide Ribeye: The Perfect Guide for Your Next Steak

Whether you're a seasoned sous vide enthusiast or a beginner, understanding the proper cooking times for a ribeye steak is essential for achieving the perfect texture and flavor. This guide will delve into how long you should cook your ribeye steak sous vide, and provide tips for achieving the desired doneness and a superb crust.

General Sous Vide Cooking Times for Ribeye Steak

The cooking time for a ribeye steak sous vide can vary based on the thickness of the steak and your desired level of doneness. Here are some general guidelines that can help you achieve that perfect steak:

Doneness Cooking Temperature (F/°C) Cooking Time (hours) Medium-Rare 130°F / 54°C 1 to 4 hours Medium 140°F / 60°C 1 to 4 hours Medium-Well 150°F / 65°C 1 to 4 hours

For a typical ribeye steak that is about 1 to 1.5 inches thick, cooking it for 2 hours at your desired temperature should yield great results. However, for a ribeye steak about 1 to 2 inches thick, it is recommended to sous vide it for at least 2 hours at 134°F (57°C), then remove and pat it dry before searing it for 1-2 minutes per side.

Additional Tips for Thicker Steaks

For thicker steaks, the cooking time can be longer, sometimes up to 8 hours, especially during the initial sous vide phase. For instance, some chefs recommend cooking at 133°F (56°C) for 8 hours, followed by around 10 minutes in a preheated oven at 500°F (260°C) for the most sublime medium-rare steak.

While you can sous vide a steak for much longer than the recommended times, keep in mind that the longer the cooking time, the softer the steak will become. This can lead to a less desirable texture, as the steak may begin to fall apart under the fork.

My rule of thumb is to cook a 2-inch steak for 2 to 4 hours and a 1-inch steak for 1 to 2 hours. For particularly tender cuts, rehydrating charts can be incredibly useful, and they are often indispensable for achieving the best results.

Additional Tips for Achieving Perfect Texture and Flavor

Here are a few additional tips to help you achieve the perfect sous vide ribeye steak:

1. Proper Seasoning

Season your ribeye well before sealing it in the sous vide bag. This will ensure that the flavor is well-distributed during the cooking process.

2. Removing and Searing

After the sous vide cooking is complete, remove the steak and pat it dry before searing. This will help create a nice crust and enhance the overall flavor.

3. Experimenting with Flavor

You can experiment with different flavors, such as adding gorgonzola cheese after searing, to add an extra layer of taste to your steak.

4. Vacuum Sealing

Using a vacuum sealer can help lock in the flavors and remove excess air, resulting in a more flavorful and tender steak.

Conclusion

Mastering the art of sous vide cooking is all about understanding the variables and knowing when to make adjustments. Using the guidelines and tips provided, you can cook the perfect sous vide ribeye steak every time. Whether you prefer a medium-rare, medium, or well-done steak, this guide will help you achieve the results you desire.